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Bonjour

I am chandni, Welcome to the spoon of joy, which has been created by labour of my love for cooking and my journey to be savoured. I truely believe that The chief pleasure in cooking does not consist in costly seasoning, or exquisite flavour, but in yourself.” Horace (65-8 B.C.) Roman lyric poet. The spoon of joy is class-cooking-dining experience, brining in together friends and food and cherishing some dazzling memoirs. Food is gorgeous in various phases – when it is raw, in the process of being cooked, and evidently at the time when its being served. Capturing that and writing the recipes for that has been the goal of my blog! Hope you take pleasure in reading my recipes!

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Its time of the year again, to express our love to our special one in different ways!! These rich, and moist, velvety and chocolateyy liqueur cupcakes decked with a truffle in the center cupcakes make an absolutely indulgent valentines present for your loved ones!! Happy Valentines Day!

For the Cupcakes

115 gms dark chocolate,

85 gms unsalted butter,

175 gms dark muscavado,

2 eggs, seperated,

185 gms plain flour,

1 teaspoon baking powder,

½ teaspoon soda bicarbonate,

1 teaspoon vanilla extract,

250 ml semi-skimmed milk,

2 tablespoon of Framboise liqueur

For the Chocolate Buttercream Icing.

175 gms dark chocolate,

225 gm unsalted butter,

1 tablespoon milk,

1 teaspoon vanilla extract,

250 gms icing sugar sifted,

16 Chapangene Truffles/ Rum Balls

Melt the chocolate using the double boiler. In a large bowl beat the milk, vanilla and icing sugar until smooth with an electric beater. Add in the melted chocolate and keeping beating until thick and creamy.

When the cupcakes are completely cook ice them with the chocolate butter cream then place a champagne truffle in the center of each one. Press down gently so that the truffle does not fall off.